Baek Jong-won's Pork and Potato Stew (Gamjatang) without Pork Backbone

Cooking tips 💡

• If you have pork backbone, you can blanch it in boiling water, rinse it, and use it in this recipe in the same way.
• You can use pork shoulder instead of hind leg, but it's best to avoid excessively fatty cuts like pork belly, as they can make the broth too rich.
• To perfectly recreate the addictive savory flavor of specialty restaurants, adding the specified amounts of beef seasoned stock powder and MSG is the key secret.
• If you add the potatoes from the beginning and boil them together, they will completely disintegrate and make the broth too thick. Therefore, they must be added in the middle stage after boiling the meat for a long time.
• Perilla seed powder, which provides a savory flavor, loses its aroma when heated for too long, so it should always be added at the very end, just before turning off the heat.

Recommended for 🙋

• ⭐Those who hesitated to make gamjatang at home because the process of soaking and preparing pork backbone was bothersome.
• ⭐Those living abroad who have difficulty finding pork backbone or prefer gamjatang with more meat.
• ⭐Those who want to create a hearty and satisfying main dish using cost-effective pork hind leg.
• ⭐Those who enjoy the combination of the deep, spicy broth flavor and the zesty mustard sauce found in gamjatang specialty restaurants.